Shaking Beef

One of my first experiences with Vietnamese food was Vietnamese spring rolls and beef cubes with lime juice. It was a great introduction into the cuisine! When I saw a recipe for Bo Luc Lac (also known as shaking beef) pop up, I knew I wanted to give it a try.

It was just like I remembered it, with most of the flavour coming from the very simple dipping sauce. I used stewing beef, and it came out tender and needed just a slight sprinkle of salt and fresh ground pepper at the end for the perfect touch.

I served it with some lettuce (rip off a small piece, using it to grab a cube of beef, and dip the whole bite into the lime juice), and it made for a fresh tasting meal.

Beef Cubes with Lime
The Marinade
  1. 2 tablespoons minced garlic
  2. 1/2 tablespoon Splenda
  3. 2 tablespoons soy sauce
  4. 2 tablespoons fish sauce
  5. 2 tablespoons sesame oil
  6. Juice of one lime (approx. 1 tablespoon)
  7. 1 tablespoon crushed garlic
  8. 1 teaspoon ground white pepper
  1. 1/2 onion, sliced thin
  2. 4 green onions
  3. Oil for cooking
  4. Lettuce
The Dipping Sauce
  1. Juice of 1 lime (approximately 1 tablespoon)
  2. 1/2 teaspoon sea salt
  3. 1/2 teaspoon fresh cracked pepper
  1. Combine all the ingredients to the marinade in a large ziploc bag and add the cubed beef. Massage into the meat and marinate for the day.
  2. Heat about a tablespoons of oil in a large cast iron pan. When it gets hot, add the beef cubs and sear on all sides. (Sear in batches, removing the beef from the pan.)
  3. While the last batch is searing, throw the sliced onions into the marinade left in the bag.
  4. When the beef cubes are complete, add another tablespoon of oil to the pan and heat up.
  5. Add the sliced onions and saute for minute until softened.
  6. Add the beef cubes back into the pan, and toss to mix.
  7. Garnish with the green onions and serve with lettuce and dipping sauce.
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